Monday, June 16, 2008

Vegetable Patties (Vegetable Burgers)

These Vegetable Patties/Burgers are great to have on hand; they freeze well too. These come in handy for quick meals - especially with Ragada, Chole Pindi or marinara sauce spooned over them. I know one family (with vegetarian children) who likes to make and keep them in their freezer so that there is always something delicious for the children. The traditional patties consist mostly of boiled potatoes; I have added other veggies to make them more nutritious. You can make them with your favorite vegetables. It also goes together quickly as all the ingredients are raw - so not too much prep time :-).

Wash and dry all the vegetables. Peel the opo squash if using. Grate all the veggies. Cut in half the chili, remove seeds, and chop finely. Finely chop the ginger.

Combine all the grated and chopped veggies, salt, spices, and besan to make a soft dough.

Heat a skillet or griddle wiped with an oil dipped paper towel to coat the entire surface lightly with oil.

Place about 1/4 cup portions of the dough formed into patties by hand on the griddle/skillet and drizzle a few drops of oil around them. You can make 5 to 7 or more patties at a time depending on the size of the skillet/griddle. Cook over medium heat until browned on the bottom. Flip over and pat down gently with the spatula, drizzle a couple of more drops of oil, to cook the other side until browned.

Remove to a plate and proceed with the rest of the dough.

Serve hot Indian style with a green cilantro or mint and sweet date-tamarind chutney; or with Chole Pindi or Ragada spooned over them. The patties may also be served on a bun with all the usual burger accompaniments such as lettuce, onion, avocado, and tomato slices, American pickles, and of course ketchup.